Words by Audrey Linder | Photos by Georgie Jensen
Life is always gouda with cheese!
LBCC’s Cheese Club met Jan. 21 in room 208 of Madrone Hall. Here, the club leader (or head cheese) Georgie Jensen, provided the other club members with a delectable array of cheeses, crackers, and fruit.
The club was trying something new by meeting in a different building that week, however, typically you can find them in the Student Union at 11 a.m. every Wednesday. Here, you may expect to try a variety of cheeses and snacks, and participate in friendly conversations, as well as educational information about food insecurity and cheese.
On the table that week was:
- Reypenaer, a Dutch gouda-style cheese with a subtle crunch and strong flavor
- A sharp yet soft, buttery Irish cheddar cheese aged nine months
- Caramella, aged 12 months and imported from Holland, with a dry, nutty and sweet taste
- Beecher’s Jerk Spice cheese, which encompasses full flavor and spice with a smooth texture
- Baked bread cheese, capable of hot or cold enjoyment
- A French Brie, soft-ripened, decadent, and creamy
The club’s table was also adorned with green grapes, apples, four different kinds of crackers, and two types of conserves.
Ross Zinck, a member of the club for about a month, shared a favorite cheese: “My favorite cheese is at WinCo, specifically in Albany. There is a goat Gouda that is smoked, and it is one of the best cheeses that I’ve ever eaten in my entire life. It’s really strong, it’s really funky—smoky, makes good mac and cheese.”
Reggie Wise, a new member of the club, also shared their favorite cheese: “I really like the paneer. A very dry cheese. It would definitely go good with some apple. It reminds me of a mozzarella block. You just eat it by itself sometimes.”
Cheese Club began last winter with a student sharing their food insecurity and describing how inaccessible it was for them to buy simple cheeses. Jensen’s main focus now is to bring people together with the help of some grate cheese and to discuss the importance of nutrition, connection, and kindness.
“We usually meet in the Student Union but we have about eight people, usually sitting around, doing homework, and eating cheese—which is nice. I do not mind people doing homework, watching cartoons, and eating cheese.” Says Jensen. “There is often a lot of homework,”
Zinck also knew a lot about the process of cheese production.
“You take the milk, put it in a big pot, and bring it to a boil,” he said. “You strain out the curds, then you press them into a mold. And then once you have the mold, you let it slowly sit in the fridge and age and develop … When it has been pressed together and aged properly, they’ll occasionally let it sit even longer. So, we have massive caves of just cheese aging in its own wax. And it’s distributed. If it’s done locally, then it’ll be going through farmers markets and local grocery stores.”
“Cheese is a staple. A way to transport protein and fat, which are two of the most important things that we can eat. We are not getting protein and fat, then we start declining very quickly, which is why people who eat a strict fruitarian diet, it’s not healthy for you.,” said Jensen.
At a Glance
- Georgie Jensen is the Cheese Club’s leader and strives to advocate for food insecurity and nutrition.
- You can contact the club via email: cheeseclub@linnbenton.edu
- Or search for the Cheese Club on LBCC’s club page.
- “Honestly, the people that are (in the club) are just really nice. We have our spectacular club leader in Georgie. She’s amazing,” Zinck said.
- “(Cheese) has been such an important part of human history for 1,000s of years. When we first developed agriculture, it was one of our most stable ways to store food. (Cheese) has been a consistent staple in our diets across almost every culture.” Zinck said.
—
Posted with author’s permission from https://audreylinder.blogspot.com/2026/02/brie-strong-carry-onwith-cheese-club.html
